1 lb. (450g) lean diced shoulder Connemara lamb
1/2 lb. (200g) onion, diced
1/2 lb. (200g) carrots, diced
2 oz. (50g) celery, diced
1/2 lb. (200g) potatoes, peeled and diced
1/4 savoy cabbage (middle green leaves), diced
1/2 lb. (200g) broccoli florets
2 bay leaves
freshly ground white pepper
roughly chopped parsley / chervil (for garnish)

Place diced lamb in pot and cover with water. Bring to the boil then rinse under cold water and change to a clean pot. Cover with cold water and bring to the boil slowly, let simmer for an hour before adding the bay leaves, onions, carrots, celery and potato which should be cut into even shaped pieces, no bigger than the diced lamb. Let simmer for another 1/2 hour until the lamb is cooked.

Add diced savoy cabbage leaves and broccoli florets and season with freshly ground white pepper. Continue cooking for a further 2 minutes then remove bay leaves and serve in a suitable dish sprinkled with chopped herbs for added flavour and presentation.

Submitted by: Peter Laffey